Roast Chicken with Potato and Pepper Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (approx. 300 g)
For the filling:
- 2 small onions
- 700 g potato (s), waxy
- 4 bell peppers, 2 each red and 2 green
- some oil
- salt and pepper
- rosemary
- Mustard, heat as desired
- 200 ml white wine
- 200 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Wash the chicken thoroughly under cold water, rub dry and rub salt and pepper inside and out. Put aside.
- For the filling, peel or halve and core the onions, potatoes and peppers. Roll everything.
- Heat the oil in a large pan, fry the diced vegetables in it for approx. 10-15 minutes (fry rosemary as well), season with salt, pepper and season with mustard. Preheat the oven to 225 degrees.
- Place the chicken breast up in a large or deep casserole dish and stuff it with the potato and pepper filling. Spread the remaining filling around the chicken in the baking dish.
- Top up with wine and broth and cook in the oven for 70 - 90 minutes. If necessary, brush the chicken with the wine broth while it is cooking.
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